Heat the Oil: Heat 3 tablespoons of oil in a large pan or kadhai over medium heat. Once the oil is hot, add 2 bay leaves, 1 teaspoon of cumin seeds, and 1 dry red chili. Let them sizzle for 30 seconds until fragrant.

Add Asafoetida: Add a pinch of asafoetida (hing) to the pan and stir it in. This adds an earthy flavor to the dish.

Sauté the Aromatics: Add the crushed garlic (3 cloves) and crushed ginger (1-inch piece) to the pan. Sauté for about 1 minute until the raw smell disappears, and the garlic-ginger mix becomes fragrant.

Add Onions: Add the finely chopped onions (1.5 cups) to the pan. Cook the onions, stirring occasionally, until they turn golden brown. This should take about 5-7 minutes.

Add Carrots and Potatoes: Once the onions are cooked, add the roughly chopped carrots and potatoes (2 large each). Stir them well with the onions and spices.

Add Salt and Peas: Add 1 teaspoon of salt (adjust to taste) and 1/2 cup of green peas (fresh or frozen) to the pan. Stir everything together to ensure the vegetables are evenly coated with the seasoning.

Spice the Curry: Now, it's time to add the dry spices. Sprinkle in 1 teaspoon of coriander powder, 1/4 teaspoon of turmeric powder, 3/4 teaspoon of red chili powder, and 1/2 teaspoon of dry mango powder (amchur). Stir well to coat the vegetables with the spices.

Add Kasuri Methi: Crush 1 teaspoon of kasuri methi (dried fenugreek leaves) between your palms and add it to the curry. Kasuri methi gives the dish a unique aroma and flavor.

Add Tomato Puree: Pour in 1 cup of fresh tomato puree (made by blending fresh tomatoes). Stir the tomato puree into the vegetables and let it cook for 2-3 minutes, allowing the flavors to blend.

Simmer the Curry: Add 100 ml of water to the pan and stir. Cover the pan with a lid and let the curry simmer for about 15-20 minutes over medium-low heat. Stir occasionally to ensure the vegetables cook evenly.

Check for Doneness: After 15-20 minutes, check the potatoes and carrots. They should be tender but not mushy. If needed, cook for a few more minutes until the vegetables reach your desired texture.

Add Green Chili: Once the vegetables are cooked, add the slit green chili and stir it into the curry. This adds a slight heat to the dish.

Add Garam Masala: Sprinkle 1/2 teaspoon of garam masala into the curry, stirring well to incorporate the spices.

Garnish and Serve: Turn off the heat and garnish the curry with freshly chopped cilantro leaves. Your Aloo Gajar Matar is now ready to be served!